Potato and goat cheese cake with rosemary

This recipe stands well on it’s own with an interesting salad, or as an accompaniment to grilled meat. Serve warm or at room temperature

Serves 6

1 1/2lbs (680g) small red potatoes
4 tbsp (60 ml) unsalted butter, at room temp
1/4lb (113g) soft goat cheese, crumbled
1/2 cup (120 ml) sour cream
2 large eggs
1/2 tsp salt
1/2 tsp freshly ground black pepper
1 tbsp fresh Italian parsley, finely chopped
1 tbsp fresh rosemary, finely chopped

Put the potatoes in a large pot, cover with cold water by 2 inches, bring to the boil and cook until the potatoes are barely tender. They should be very firm and barely cooked in the center. Drain and cool.
Oil a 9-inch square baking dish and line with parchment paper or well buttered heavy duty aluminum foil, allowing the ends to hang over the side for easy removal later.

Preheat the oven to 375F (190C)

In a large bowl, cream the butter and goat cheese together. Beat in the sour cream, eggs, salt, pepper, parsley and rosemary. Slice the cooled potatoes into 1/4″ slices.Gently stir the potatoes into the goat cheese mixture. Transfer to the baking pan and gently smooth the top.
Bake for 35 – 45 mins, until the potatoes are tender when pierced with a knife. Place on a rack to cool. Lift the potato cake out of the pan and cut into pieces, discarding the foil or parchment paper.